I am currently writing a monthly double page spread and online articles for Bristol 24/7. Each month I focus on a different waste stream looking at what is happening locally and nationally, questioning new solutions and highlighting how everyone can get involved to make positive changes.
Food Waste Articles
Planning your own wedding? Concerned the venue may forget something? It' s the tiny details which make a wedding day unique. Let's talk about your vision and plans. I will ensure all those little things happen, so you can enjoy your big day. I provide a cost- effective solution for couple's who don't have the budget or needs for a wedding planner.
Roan and Charlotte’s Wedding
Roan and Charlotte had a festival themed wedding on a piece of land outside Bristol, with 150 guests invited. They had meticulously planned the event, with each guest making a choice of 3 salads to accompany the cold pies.
Whilst they were getting married in the woods, I set-up the drink reception and canapés. During the buffet service I was on hand to replenish the salads.
All the food was served in a small marquee, so it required a quick turn around of food so along with the family helpers, we packed all the food into the fridge trailers and brought out deserts and the vintage tea sets for coffee and tea.
During the evening party I kept the outside tables clean, making sure litter got recycled appropriately. As well as bringing the food and evening snacks out when the alcohol needed mopping up.
"Whilst they were getting married in the woods, I set-up the drink reception and canapés."
Alice and Pete’s Wedding
Alice got in touch as a recommendation from Charlotte and Pete.
I met the couple and provided a detailed event schedule, checklist as well as assisting them finalise their room plan.
On the day before the wedding I met them at the Tithe Barn, Nailsea and walked through the day ahead. We ensured I knew where everything was, any last plans and I met with all the family who were also able to share their request for their food.
On the morning of the event I did the last minute food preparation, hulling strawberries, garnishing platters and heating food through that had been prepared by the family.
Whilst the bridesmaids and ushers were topping up drinks I laid out the ploughman’s lunch. I was on hand to call each table up for the self-service wedding breakfast and to manage the self-service plate clearing arrangements.
For 100 guests I managed all of the food service for the wedding breakfast and evening spread so guests could enjoy the games, the self-service bar and company. A family member put on an amazing cake table.
We had a midnight curfew, by which time all the glasses and items used in the village hall had been washed and packed away.
On the previous day, the bride had requested a path of candle lanterns to be laid out for their departure.. With the excitement of the day, she had completing forgotten until looking out of the exit she saw a glowing path which brought a tear to her eye
"The bride had completely forgotten about the candles, until she looked out the barn door..."
"Livvy was recommended to us by a friend as the most essential part of her wedding day. Livvy provided services above and beyond what I thought a wedding manager did. Her expert planning and organisation before the day really helped us visualise what we wanted and that helped alot with the pre-wedding nerves. Her experience meant she could identify dozens of things we would have never even thought of preparing for. On the day Livvy arrived early at the venue and was staight into setting up and prepping everything for the reception. Taking on the roles of event manager, hostess, drinks and food prep ninja all at once she was a real one lady army. Livvy did not stop working for about 12-14 hours that day. She is a real professional and we will be highly recommending her for any future weddings and events. Livvy you are a legend.
James and Victoria’s wedding.
"On the night before the wedding, their concerns were realised when the hotel had not acknowledged the 40 plus guests staying..."
The couple had booked a hotel venue that provided catering and wedding support, however as the months went by they became increasingly concerned of the hotel’s ability to deliver on their big day. To remove the anxiety on the big day, they brought me on to manage the hotel team and ensure everything ran to schedule.
On the night before the wedding, their concerns were realised when the hotel had not acknowledged the 40 plus guests staying and their booking for food.
I was able to step in and take control of the situation. I went through the menu with the chef and took an appropriate order from the guests to mediate the situation.
On the day I ran food service directing the waiting staff to each table and taking care of any special dietary requirements.
During the party, I was even on hand for the groom when he wasn’t happy with the music selection.
My presence meant the bride and groom could relax and enjoy the day, knowing I could take care of any inconsistencies and keep the kitchen and hotel on schedule.
Are you a couple planning your own wedding?